Garlic Cream Paleo "Pasta"

I am happy to share I started working a job for the first time since last September (hence why I've been busy and slacking with the blog!). It felt amazing to be out in the world talking to random people, even though I had to fight brain fog and tiredness. Hopefully I will be able to handle this job, but if I can't I will just have to wait until my body is ready.

So as you can imagine I was starving after my shift. Searching my fridge for a warm, quick, satisfying comfort food, I ended up creating a delicious dinner that took less than 10 minutes to make.... and it reminds me of a pasta Alfredo!

I find that I don't really miss the taste of pasta- if you think about it pasta on its own is very bland! I miss the quickness of making it and the noodley texture. This dinner was a huge comfort food for me.

I love that the carrots gave this meal a crunchiness. You can add whatever vegetables (broccoli, kale, ect.) you like! I also used a yellow summer squash instead of the zucchini when making this dish a second time.

Garlic Cream Paleo "Pasta" (for two)
1 medium diced onion
2 tbsps coconut oil
2 zucchinis julienned to look like noodles (I used a Veggetti)

1 13.5 oz can of coconut milk
4 handfuls of spinach
1 cup frozen carrots
1 Tbsp minced garlic
1 Tbsp onion powder
1 Tsp basil
salt and pepper
garlic powder (optional)

Saute the onion in coconut oil in a sauce pan. Add in the minced garlic, onion powder, basil, salt and pepper when the onions are translucent. Crack open the can of coconut milk and let it melt in the pan. Once melted, stir in the vegetables- I added spinach and frozen carrots. Once all is cooked together, I usually taste the sauce and add any additional spices needed. I topped this with a little extra garlic powder (because I LOVE the taste of garlic). Serve over your bed of zucchini.  I hope you find this as comforting as I do!

Avocado Coconut Muffins

The struggle is so real to find breakfast-friendly foods when you're egg, dairy and grain free. I miss how easy it was to make a bowl of cereal or grab a granola bar. One reason why I love the coconut avocado muffin: once you make a batch its so easy to toast up in the morning.  Reason two: I can top it in coconut butter.

After picking up my first ever jar of coconut butter less than a week ago, I already finished it. Seriously- the stuff is amazing. With a similar texture to peanut butter and the perfect combination of sweet and creamy I find myself drifting to the counter and eating it by the spoonful.

This recipe is fairy easy and done in three parts. The arrowroot flour, melted coconut oil and water mixture is an egg replacer, so if you aren't egg free you can use an egg instead! They come out just sweet enough in my opinion.

Avocado Coconut Muffins 
(dairy-free, egg-free, nut-free, gluten and grain-free, paleo!)

1 avocado
3/4 cup coconut milk
Juice of 1 lemon

1 tbsp arrowroot flour
1 tbs coconut oil
1/4 cup water

1 1/2 cup coconut flour
1 tsp salt
1/3 cup melted coconut butter
1tsp stevia (or more depending on your taste)
1 tbsp vaneilla

Pre-heat oven to 350

1. Start with combining the avocado, coconut milk and lemon juice in the blender until creamy.

2. Whisk the arrowroot flour, melted coconut oil and water together in a small bowl.

3. Combine the remaining ingredients in a large mixing bowl. Add the small bowl mixture and blended mixture. The recipe should come out doughy but if it is too dry you can add more coconut milk.

4. Grease your cupcake tray with coconut oil (or use paper). Bake in the oven for about 10 minutes or until top browns.

Top with whipped coconut milk, cinnamon, or coconut butter! Toast or re-fry. Enjoy.

Lazy bagged cole-slaw (TMW + dairy-free)

I will admit, I had a tough night tonight. I went for a walk and could feel my body dragging worse than usual. When I got home, it was hard to lift my arms and legs. My mind went fuzzy and I could feel my body shutting down. Isn't autoimmunity so strange? Symptoms just come out of nowhere, unexpectedly. I hadn't had an attack like this in a while, but I have a few inklings as to why it happened. After a very heavy unexpected nap I felt better when I woke up, but not well enough to make a fancy meal!

Then I remembered, I did buy a pre-cut up bag of cole slaw. I remember being at the store thinking, "why haven't I thought of this earlier?!" The bag I bought contained broccoli, carrots and red & green cabbage (which I could have easily chopped up from fresh veggies but a lazy night called for lazy cooking). All I did was add some fresh diced onions to the mix and toss it in a sauce. 

For the sauce I used the watery part of a can of coconut milk. I used a mixer to add in some of the coconut cream to give it a little bit of thickness, but not too much. When I got the consistency just right I added onion powder, garlic, salt & pepper. Finally I squeezed in some lemon juice! It worked really well paired with a salmon I threw into a frying pan to cook and a ripe avocado. I have so much left over for the week, which is helpful on this diet. Any break from cooking, chopping, juicing, or blending is a beautiful thing!

Cinnamon Bun-nana Ice Cream (dairy-free)

Happy Friday! If you haven't noticed, I have had a bit of a sweet tooth this week (see my previous post about aip dairy & sugar-free chocolate!). Finally the weather is getting nice in New England- which means its ice cream season. It's hard driving past the sweet smelling, brightly colored creameries. Today marks my two months of The Myers Way / AI Paleo Diet- what better reward than all natural, organic, easy to make ice cream?

My bunch of bananas weren't looking that good. They were starting to get that bananay smell, stinking up our kitchen. They needed to be used ASAP- making this project very convenient! However, I recommend using green bananas to keep the sugar level down.

Cinnamon Bun-nana Ice Cream

4-5 bananas 

1 13.5 oz can coconut milk 

1/4 cup coconut flour

1 tbsp powdered cinnamon 

I began by chopping up the bananas on a plate. Then after sharing a piece with Maxwell (my guinea pig always smell when I'm cutting fruit and he starts to squeak!), I put them in the freezer for about 1.5 hours. 

Then I worked in two batches creaming the frozen banana in food processor while adding in the thick coconut milk. I used about 1/2 a can for this part, saving the rest for the cinnamon filling.

To make the filling, combine the coconut milk, cinnamon, and coconut flour. It will come out pretty doughy so you need to crumble it up before mixing in the ice cream (see no.4 in the picture above). 

Can be eaten right away (you know I did) or stored in the freezer. Unlike regular ice cream however, it has to be defrosted after being stored in the freezer. Place your tub in a bowl of hot water or leave out for several minutes to thaw. Enjoy!